Crab Cakes

Recipe

14 INGREDIENTS • 6 STEPS • 45MINS

Crab Cakes

4.5

2 ratings

Here's a great recipe that I whipped together with mom last weekend that solve the woes of the underwhelming crabby patty. These crab cakes are light, filled with veggies and herbs and tons of--you guessed it--sweet, juicy crab meat.

Crab Cakes

Save

Messy Kitchen Happy Belly

I happily share my adventures in cooking, my love of gardens and farmer’s markers and all things that leave your kitchen messy and your belly happy.

Here's a great recipe that I whipped together with mom last weekend that solve the woes of the underwhelming crabby patty. These crab cakes are light, filled with veggies and herbs and tons of--you guessed it--sweet, juicy crab meat.

45MINS

Total Time

$1.28

Cost Per Serving

Ingredients

Servings

8

US / Metric

1/2 cup

Thinly Sliced Celery

1/2 cup

Thinly Sliced Scallion

1

Egg, beaten

1 lb

Wild-Caught Lump Crab

1

Lemon, juiced, zested

1 cup

Gluten-Free Bread

processed into breadcrumbs

1/2 cup

Finely Chopped Fresh Parsley

1/3 cup

Mayonnaise

1 tsp

Worcestershire Sauce

1 tsp

Old Bay® Seasoning

1 tsp

Dijon Mustard

1/4 tsp

1/4 tsp

Ground White Pepper

as needed

Nutrition Per Serving

VIEW ALL

Calories

141

Fat

8.1 g

Protein

12.3 g

Carbs

4.5 g

Crab Cakes

Save

Messy Kitchen Happy Belly

I happily share my adventures in cooking, my love of gardens and farmer’s markers and all things that leave your kitchen messy and your belly happy.

Cooking InstructionsHide images

step 1

Drain Wild-Caught Lump Crab (1 lb) and pick out fin or shell pieces.

step 1 Drain Wild-Caught Lump Crab (1 lb) and pick out fin or shell pieces.

step 2

In a large bowl, mix Celery (1/2 cup), Scallion (1/2 cup), {@11:}, Lemon (1), Gluten-Free Bread (1 cup), Fresh Parsley (1/2 cup), Mayonnaise (1/3 cup), Worcestershire Sauce (1 tsp), Old Bay® Seasoning (1 tsp), Dijon Mustard (1 tsp), {@10:}, and Ground White Pepper (1/4 tsp). Carefully add the crab last, taking care not to break up the lumps as you incorporate it.

step 2 In a large bowl, mix Celery (1/2 cup), Scallion (1/2 cup), {@11:}, Lemon (1), Gluten-Free Bread (1 cup), Fresh Parsley (1/2 cup), Mayonnaise (1/3 cup), Worcestershire Sauce (1 tsp), Old Bay® Seasoning (1 tsp), Dijon Mustard (1 tsp), {@10:}, and Ground White Pepper (1/4 tsp). Carefully add the crab last, taking care not to break up the lumps as you incorporate it.

step 3

Make patties. Each should be about the size of your palm and 1/2-inch (1-centimeter) thick.

step 3 Make patties. Each should be about the size of your palm and 1/2-inch (1-centimeter) thick.

step 4

Place patties on parchment paper-lined baking sheet and refrigerate for 15 minutes.

step 4 Place patties on parchment paper-lined baking sheet and refrigerate for 15 minutes.

step 5

Preheat a large pan with Olive Oil (as needed). Saute your crab cakes for 3 minutes per side over medium-low heat, then drain on paper towels.

step 5 Preheat a large pan with Olive Oil (as needed). Saute your crab cakes for 3 minutes per side over medium-low heat, then drain on paper towels.

step 6

Serve immediately and enjoy!

step 6 Serve immediately and enjoy!

Tags

view more tags

0 Saved

top